Wednesday, March 08, 2017

Whisky and.... rack of lamb


Another round of our whisky dinner events started two weeks ago and as all the years before it was me to kick it off. We 'd an interesting range of excellent Single Malts accompanied by some Belgian beer and of course some food stuff.

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Foodwise I decided for something that didn't have before (but I gave it a try a while ago, as I didn't want my guests to be my Guinea pigs)...

First course.. chicken liver mousse with pepper cherries (cherries cooked and stored with green peppercorns) and some toast. Additionally I also added some Blueberry Chipotle BBQ sauce on the plates as it matched very well.



Second course... it should be something from the grill, people expect that when they come to me for dinner. I decided for some rack of lamb. First cooked in indirect heat (around 100 °C for approx. 2 hours) until a core temperature of 50 °C was reached and then seared over direct heat for a nice crust. Served with some potatoes and veggies... so simple but sooooo tasty!


The dessert, one of the classics that I definitely make to seldom: Crème Brûlée. Another simple dish but very often they mess it up when they serve it in a restaurant. The caramelized sugar has to be hard, make the test with your spoon. If it is soft, they failed.



During all those different courses... and before and after... we enjoyed the whisky... below you see a part of what we had... it's again a big pleasure, I'm already looking forward to our next whisky dinner.






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